Prep 30 mins
Cook 1 hr
Found this in a local newspaper and scribbled it down. I've had lots of lemon poppy seed cake but never heard of one made with grapefruit. I haven't tried this yet but am looking forward to it.
For the Cake
- 236.59 ml butter
- 473.18 ml sugar
- 3 eggs
- 709.77 ml flour, sifted
- 2.46 ml baking soda
- 2.46 ml salt
- 236.59 ml buttermilk
- 36.97 ml grated grapefruit peel (divided)
- 29.58 ml poppy seeds
- 59.14 ml fresh grapefruit juice
For the Glaze
- 354.88 ml confectioners' sugar
- 29.58 ml fresh grapefruit juice
- Preheat oven to 325 degrees.
- Grease a 10" tube or bundt pan.
- In a large bowl combine the butter and sugar and beat'til fluffy.
- Add in the eggs, one at a time, beating well after adding each egg.
- In another bowl combine the flour, baking soda and salt.
- Stir the flour mixture into the butter mixture, alternating with the buttermilk.
- Add 1 1/2 tbs of the grapefruit peel, the poppy seeds and 1/2 cup of grapefruit juice'til combined.
- Pour the batter into the prepared pan.
- Bake 1 hour or'til a toothpick inserted into the cake comes out clean.
- Cool cake in pan 10 minutes then remove to a wire rack and cool completely.
- While cake is cooling prepare the glaze by combining the confectioners sugar and the 2 tbs of grapefruit juice'til the mixture is smooth.
- When cake has cooled drizzle with glaze.
- For added garnish peel and section a grapefruit and top each slice of cake with a grapefruit wedge.
A very tasty cake, not overwhelmingly "grapefruit-y". Like KrabKokonas, I would recommend doubling the peel for more citrus flavor and increasing the % of grapefruit juice. Didn't have any buttermilk, so combined whole milk with the juice to sour it. We found that this cake was better eaten the first day or two.
I followed the directions exactly as written and it made one GREAT cake! I will definitely be making this again very soon. A couple of minor comments: There was very little grapefruit taste to the cake itself. The poppy seed taste, however, was excellent. If you want a more citrusy cake, I would recommend doubling the peel to be put into both the batter and the glaze. I might also substitute a quarter cup of the buttermilk for some more grapefruit juice. Thanks for a real keeper, RÃ©eLani! UPDATE: I made this again (it's really that good:) and this time made a citrus buttercream frosting for the top and decorated it with starfruit. I didn't think this cake could get any better, but the frosting really added a nice zing!